How to make pickled tomatoes, how to eat them deliciously
Prepare winter food around the time of winter. It's a red, unripe blue tomato
6 serving
Within 30 minutes
해피송가네농장
Ingredients
  • Tomato
    1.2kg
  • brewed soy sauce
    2.5cup
  • Cheongyang red pepper
    1handful
  • Water
    2cup
  • Sugar
    1cup
  • plum extract
    1cup
  • Vinegar
    1/4cup
Cooking Steps
STEP 1/12
Blue tomatoes = blue tomatoes = put tomatoes are all the same. You can put it in red and uncooked tomatoes. A big tomato or a cherry tomato is okay.
STEP 2/12
Take out the ones that are about to be cooked and the ones that are soft It's just hard and blue tomatoes
STEP 3/12
Put the tomatoes in a pot and adjust the amount of water in a pot. The smaller the container, the less soy sauce water goes in it
STEP 4/12
Wash tomatoes and peppers clean. Spray the water.
STEP 5/12
Prepare the soy sauce dalimjang. I add fruits to make it taste good. I only put in apples this time. If you have dates or pears, put them in.
STEP 6/12
Put the small one in a container. Split the big keys.
STEP 7/12
You can eat it after a week. I can't eat the whole thing in a long time
STEP 8/12
I put it in a narrow glass bottle, and it seems to have little soy sauce, but it goes down quickly.
STEP 9/12
Boil it, cool it down, and pour it in.
STEP 10/12
When the container is lukewarm, put chili pepper on it
STEP 11/12
It completely blocks the air. Block it with plastic and press it so that it doesn't come up. Remove soy sauce once in 2 molds, boil it, cool it, and pour it. 3 times in total. After that, you can eat it after 1 week if you keep it in the refrigerator and cut it.
STEP 12/12
If you like the pickled tomatoes, slice them thinly and eat them with perilla oil, sesame seeds, chili powder, and ground garlic
1. Blue tomatoes are very watery. It's delicious when the soy sauce is salty and sweet. 2. I used 501 soy sauce. If you are going to use dark soy sauce, you can add soy sauce, water, and sugar in equal amounts. 3. When fermenting, you have to make it anaerobic for it to taste crispy. Cover it with plastic to block the air. Please press it so that it doesn't get excited 4. Don't make pickles for tomatoes that start to ripen red and yellow, but leave them at room temperature and cook them raw. 5. I didn't like the taste of vinegar, so I added a little bit. Add or subtract the amount of vinegar. 6.It's autumn now, so I boil it once in two trays and pour it in. In summer, boil it once a day, cool it down, and pour it in 7. Eat tomato pickles after they taste good. If it doesn't taste good, it tastes bitter. Take out the cooked ones first.
Cooking review
5.00
score
  • 955*****
    score
    Thank you for the recipe. It helped me a lot
    2022-10-14 22:29
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